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Gluten Free Cornbread Dressing Recipe

Karen · 20 Comments

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gluten free cornbread dressing

I developed this recipe for Gluten Free Cornbread Dressing because I wanted something that tasted like what  my mother used to cook for the holidays. I am a southern girl from Georgia, and in the south, we make our dressing using cornbread. I looked over the ingredients of my Mama’s cornbread dressing, and made  gluten free substitutions. This gluten free version is almost as good as Mama’s, and is exactly right for the holidays, or for a Sunday family dinner. Enjoy!

Gluten Free Cornbread Dressing
2015-12-26 01:42:57
A gluten free version of the classic southern cornbread dressing.
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Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
For the cornbread
  1. 1 medium onion, chopped
  2. 3-4 stalks celery, chopped
  3. 2 tablespoons butter
  4. 1 package (12 oz.)of Pamela’s Gluten Free Cornbread Mix (or your favorite brand of gluten free cornbread mix)
  5. 3 eggs
  6. 1 cup buttermilk or water
For the dressing
  1. 4-5 slices of gluten free bread (I used 3 Udi’s Gluten Free Hot Dog buns. I like the way they taste but I don’t like hot dogs. You can use your favorite gluten free bread for this recipe)
  2. 3-4 cups gluten free chicken broth or stock (I used Swanson’s because it says on the container that it is gluten free)
  3. 4 eggs
  4. 3-4 tablespoons poultry seasoning (more or less to your taste)
  5. 1 tablespoon sage (more or less or none depending on your taste)
For the cornbread
  1. Saute´ the onions and celery in the butter until onions are translucent.
  2. Meanwhile, prepare the cornbread mix according to the directions on the package.
  3. When onions and celery are done, mix them into the cornbread batter.
  4. Bake in a 375° oven until browned, about 30 minutes. Let cool completely.
  5. I usually make my cornbread the day before.
To prepare the dressing
  1. When cornbread is cooled, crumble it up into a large mixing bowl.
  2. Tear or cut up the bread into small pieces, add to the bowl.
  3. Mix in seasoning, eggs, and broth, a little at a time, until mixture is like a thick batter.
  4. You are actually making a savory bread pudding. You don’t want it to be too thin, or too thick. Usually about three cups of broth is enough.
  5. Pour dressing into a greased 9″ X 13″ pan or casserole dish.
  6. Bake at 400° until set and browned, about 30-45 minutes.
Notes
  1. Serve with giblet gravy and cranberry sauce.
Optional
  1. Add 1/2 cup chopped apple and 1/2 cup dried cranberries to the cornbread batter.
By Fabgrandma
https://fabgrandma.com/
This gluten free cornbread dressing is delicious and almost tastes like my Mother’s gluten full version. Served with giblet gravy, it is heavenly! If you make it, please let me know what you think of it. 

 

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Filed Under: Recipes, Southern recipe

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Comments

  1. Henrietta says

    November 24, 2012 at 7:14 pm

    Now this sounds delicious! I usually make regular old stuffing but I really like the way this sounds, I need to try it!

    Reply
    • Chejuana Chase says

      November 12, 2018 at 5:58 pm

      Have anyone actually tried this recipe it sounds great, but I am a black southern girl from Memphis Tennessee and y’all know we get down with the cooking so please let me know how this taste. I have cooked the gluten-free cornbread and it was delicious.

      Reply
      • Karen says

        November 14, 2018 at 10:04 pm

        I have tried it and I am a southern girl, too. I love this dressing. It tastes like my mother’s.

        Reply
  2. Maryam says

    December 9, 2012 at 10:03 pm

    Very nice recipe. Thanks for sharing

    Reply
  3. ellen beck says

    November 29, 2014 at 12:27 am

    This looks pretty good I didnt know there would be gluten free cornberad and like how you also made it your own. I would add corn too if not making a dressing and I bet that would be good too,

    Reply
  4. ellen beck says

    December 3, 2014 at 12:10 am

    this looks so hearty it would be good on a cold day

    Reply
  5. ellen beck says

    December 7, 2014 at 1:15 am

    I finally saw some gluten free corn bread mix at our grocery store. They are finally adding more and more. I wish the price would go down though.

    Reply
  6. denise low says

    January 3, 2015 at 4:25 pm

    Thank you for the information. We are going to try this recipe out.

    Reply
  7. Julie Wood says

    January 14, 2015 at 8:57 am

    This is a wonderful gluten free recipe that I want to try! I love cornbread dressing because it is so delicious. I like your recipe and am going to make it soon!

    Reply
  8. slehan says

    January 20, 2015 at 10:17 pm

    That looks very yummy. I’m glad I don’t have to do gluten-free.
    slehan at juno dot com

    Reply
  9. Tamra Phelps says

    July 7, 2015 at 5:08 pm

    It’s nice to see a gluten-free recipe for a holiday staple! I’m not gluten-free, but I know people who are & it would be great to make this for them.

    Reply
  10. Mary Villegas says

    December 24, 2015 at 6:36 pm

    How many ounces is the package of cornbread mix you use?

    Reply
    • Karen says

      December 25, 2015 at 11:36 am

      Pamela’s Gluten Free Cornbread Mix comes in 12 oz packages. That is the only size I have ever seen it in.

      Reply
  11. Tamra Phelps says

    January 22, 2019 at 12:13 pm

    Cornbread dressing might be my favorite food. It would be nice to offer a gluten free version for family members that need it.

    Reply
  12. Mallory says

    November 13, 2019 at 2:34 pm

    Hi there! I was wanting to make this for this weekend, but I noticed that your recipe says 3 eggs, then it says 4 eggs. Can you help clarify how many eggs I need to make this please?

    Thank you so much for posting this! My mom will finally be able to have dressing again!

    Reply
    • Holli says

      November 16, 2019 at 7:26 pm

      It’s 3 eggs to make the cornbread, plus 4 eggs to make the dressing (which the cornbread goes in). So 7 eggs total.

      Reply
  13. Linda Neal says

    November 16, 2019 at 9:37 am

    Can this recipe be made ahead of time and frozen for later?

    Reply
    • Karen says

      November 19, 2019 at 12:58 am

      Yes, you can freeze this recipe.

      Reply
  14. Delores says

    November 27, 2019 at 6:15 pm

    This dressing is amazing. I can’t wait to serve it tomorrow for Thanksgiving, and acctually be able to eat my favorite dish!

    Reply
  15. Robert says

    November 28, 2019 at 1:06 am

    Very good dressing! Only substitutes, I used Bob’s Red Mill Gluten Free Corn Bread mix and LaBrea Gluten Free white bread. I used only 1 tbls of poultry seasoning and 1 tbls of sage.
    Thanks for the recipe!

    Reply

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